TITLE: LINE COOK

 

REPORTS TO: MANAGER / GENERAL MANAGER

 

 

Job Overview:

Accurately and efficiently cook meats, seafood, vegetables, fried goods, soups and other food products as well as prepare and portion food products prior to cooking.  Also perform other duties in the areas of food and final plate preparation including plating and garnish of cooked items and preparing appropriate garnishes and sides for all menu items according to menu specs.

 

 

Duties & Responsibilities:

 

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

• Assumes 100% responsibility for quality of products served.

• Knows and complies consistently with our specs, standard portion sizes, cooking methods, and quality standards, along with kitchen rules, policies and procedures.

• Stocks and maintains sufficient levels of food products at all line stations to assure the smooth service of customers.

• Portions food products prior to cooking according to the standard portion sizes, menu specs, and recipes.

• Maintains a clean and sanitary work area including, but not limited to, tables, shelves, grills, broilers, fryers, microwaves, steamers, smokers, thermolators, ovens, flat tops, salamanders, walls, outside areas, and refrigeration units.

• Prepares items for broiling, grilling frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.

• Follows proper menu specs, plate presentations, and garnishing set for all menu items.

• Handles, stores and rotates all products properly.

• Assists in food prep assignments as needed.

• Opens and closes the kitchen properly and follows the checklists provided for the kitchen.  Assists others in the operation of the kitchen.

• Attends all meetings and ongoing training seminars as scheduled.

• Brings suggestions for improvements.

• Pull trash cans to designated area as they become full.  Assist in the dumping of trash in the appropriate designated area.  

• Keep trash cans clean and replace trash bags as needed.

• Handle all tableware carefully to prevent breakage and loss.

• Prep assigned items.  Measure and assemble ingredients and prepare menu items according to menu specs and recipes.

• Assist all stations in the backing up of menu items as needed.

• Show flexibility in terms of your schedule to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

• Maintain a high level of personal cleanliness

• Be a team player; Help out fellow employees when possible.

• Perform other duties as assigned by the manager on duty.